Biotechnology for improved foods and flavors: developed from a symposium
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Soc.
1996
|
| Schriftenreihe: | American Chemical Society: ACS symposium series
637 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | X, 332 S. graph. Darst. |
| ISBN: | 0841234213 |
Internformat
MARC
| LEADER | 00000nam a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV011195316 | ||
| 003 | DE-604 | ||
| 005 | 19980807 | ||
| 007 | t | ||
| 008 | 970212s1996 d||| |||| 10||| engod | ||
| 020 | |a 0841234213 |9 0-8412-3421-3 | ||
| 035 | |a (OCoLC)645820276 | ||
| 035 | |a (DE-599)BVBBV011195316 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 |a DE-M49 |a DE-83 | ||
| 084 | |a CHE 513f |2 stub | ||
| 084 | |a BIO 180f |2 stub | ||
| 084 | |a LEB 200f |2 stub | ||
| 245 | 1 | 0 | |a Biotechnology for improved foods and flavors |b developed from a symposium |c Gary R. Takeoka, ed., ... |
| 264 | 1 | |a Washington, DC |b American Chemical Soc. |c 1996 | |
| 300 | |a X, 332 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a American Chemical Society: ACS symposium series |v 637 | |
| 650 | 0 | 7 | |a Geschmack |0 (DE-588)4157026-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Verbesserung |0 (DE-588)4309013-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Aroma |0 (DE-588)4137070-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Biotechnologie |0 (DE-588)4069491-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Gentechnologie |0 (DE-588)4071722-7 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1995 |2 gnd-content | |
| 689 | 0 | 0 | |a Biotechnologie |0 (DE-588)4069491-4 |D s |
| 689 | 0 | 1 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 2 | |a Geschmack |0 (DE-588)4157026-1 |D s |
| 689 | 0 | 3 | |a Verbesserung |0 (DE-588)4309013-8 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 1 | 1 | |a Gentechnologie |0 (DE-588)4071722-7 |D s |
| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Aroma |0 (DE-588)4137070-3 |D s |
| 689 | 2 | 1 | |a Gentechnologie |0 (DE-588)4071722-7 |D s |
| 689 | 2 | |5 DE-604 | |
| 700 | 1 | |a Takeoka, Gary R. |d 1954- |e Sonstige |0 (DE-588)123441846 |4 oth | |
| 830 | 0 | |a American Chemical Society: ACS symposium series |v 637 |w (DE-604)BV000003091 |9 637 | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007509191&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-007509191 | ||
Datensatz im Suchindex
| _version_ | 1804125692523184128 |
|---|---|
| adam_text | Contents
Preface
............................................................................................................. ix
1.
Food and Agricultural Biotechnology: An Overview
...................... 1
Daniel D. Jones and
Alvin L.
Young
INDUSTRIAL APPLICATIONS AND PRODUCTS
2.
The Potential Impact of Biotechnology in the Food
Industry: An Overview
......................................................................... 14
John W.
Finley
and Saul
Scheinbach
3.
The Usefulness of Transglutaminase for Food Processing
.......... 29
Chiya Kuraishi,
Jiro
Sakamoto, and Takahiko Soeda
4.
Biotechnology of Astaxanthin Production in Phaffia
rhodozyma
................................................................................................ 39
Eric A. Johnson and William A. Schroeder
5.
Antimicrobial,
Insecticida!,
and Medicinal Properties
of Natural Product Flavors and Fragrances
................................... 51
Horace G. Cutler, Robert A. Hill, Brian G. Ward,
B. Hemantha Rohitha, and Alison Stewart
6.
Characteristic
Odorants
of Wasabi (Wasabia
japónica
matum), Japanese Horseradish, in Comparison with Those
of Horseradish (Armoracia
rusticana)
................................................ 67
Hideki Masuda, Yasuhiro Harada, Kunio Tanaka,
Masahiro Nakajima, and Hideki Tabeta
7.
Creation of Transgenic Citrus Free from Limonin
Bitterness
................................................................................................ 79
S. Hasegawa,
С
Suhayda, M. Omura, and M. Berhow
8.
Effect of Amide Content on Thermal Generation of
Maillard
Flavor in Enzymatically Hydrolyzed Wheat Protein
...................... 88
Qinyun Chen and Chi-Tang Ho
9.
Production
of
Volatile
Compounds in Suspension Cell Cultures
of Coriandrum satibrum L. and Levhticum
officinales
...................... 97
Hsia-Fen Hsu and Jui-Sen Yang
10.
In Vitro Tailoring of Tomatoes To Meet Process and Fresh-
Market Standards
................................................................................. 109
M. L. Weaver, H.
Timm,
and J. K. Lassegues
Enzyme and Microbial Transformations
11.
Generation of Flavors by Microorganisms and Enzymes: An
Overview
.................................................................................................. 120
Karl-Heinz Engel
and
Irmgard
Roling
12.
Sensory Analysis and Quantitative Determination of Grape
Glycosides: The Contribution of These Data to Winemaking
and Viticulture
....................................................................................... 124
Patrick J. Williams and I. Leigh Francis
13.
Chimeric
ß-Glucosidases
with Increased Heat Stability
............... 134
Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi,
Atsushi Nakatani, Ken Tokuyasu, and Yutaka Kashiwagi
14. Biogeneration
of Volatile Compounds via Oxylipins in Edible
Seaweeds
................................................................................................. 146
Tadahiko Kajiwara, Kenji Matsui, and Yoshihiko Akakabe
15.
Elimination of Bitterness of Bitter Peptides by Squid Liver
Carboxypeptidase
.................................................................................. 167
С
Kawabata, T. Komai, and S.
Gocho
16.
Microbial Transformation of Monoterpenes: Flavor
and Biological Activity
.......................................................................... 173
Hiroyuki Nishimura and Yoshiaki
Noma
17.
Microbial Oxidation of Alcohols by Candida boidinii:
Selective Oxidation
................................................................................ 188
M. Nozaki,
N.
Suzuki, and Y. Washizu
18.
Alcohol
Aceťyl
Transferase
Genes and Ester Formation
in Brewer s Yeast
.................................................................................. 196
Yukio Tamai
vi
19.
Plant Biochemical Regulators
and Agricultural Crops.................
206
H.
Yokoyama and
H. Gausman
METHODOLOGY
20.
Analytical Methodology in Biotechnology: An Overview
............... 216
Gary R. Takeoka, Akio Kobayashi, and Roy Teranishi
21.
Existence of Different Origins for Methoxypyrazines
of Grapes and Wines
............................................................................ 220
M. S.
Allen,
M. J.
Lacey, and
S. J.
Boyd
22.
Development of Flavor Attributes in the Fruit of C.
melo
During Ripening and Storage
............................................................. 228
S. Grant Wyllie, David
N.
Leach, and Youming Wang
23.
Methods for Isolating Food and Plant
Volatiles
............................. 240
Ron G. Buttery and Louisa
С
Ling
24.
Modern Biotechnology in Plant Breeding: Analysis
of Glycoalkaloids in Transgenic Potatoes
......................................... 249
Karl-Heinz Engel,
Werner
К.
Blaas,
Barbara Gabriel,
and
Mathias
Beekman
25.
Application of Atmospheric Pressure Ionization Liquid
Chromatography-Tandem Mass Spectrometry for the Analysis
of Flavor Precursors
............................................................................ 261
Markus
Herderich,
René
Röscher, and Peter Schreier
26. Application
of New Microwave Reactors for Food and Flavor
Research
................................................................................................. 272
Christopher R. Strauss and Robert W. Trainor
27.
Characterization of Citrus Aroma Quality by Odor Threshold
Values
...................................................................................................... 282
H. Tamura, Y. Fukuda, and A. Padrayuttawat
28.
Carotenoid-Derived Aroma Compounds: Biogenetic
and Biotechnological Aspects
.............................................................. 295
Peter
Winterhalter
29.
Biotechnology and the Development of Functional Foods:
New Opportunities
................................................................................ 309
Alvin
L.
Young and Daniel D. Jones
vu
INDEXES
Author
Index................................................................................................... 318
Affiliation Index............................................................................................. 319
Subject
Index.................................................................................................. 319
viii
|
| any_adam_object | 1 |
| author_GND | (DE-588)123441846 |
| building | Verbundindex |
| bvnumber | BV011195316 |
| classification_tum | CHE 513f BIO 180f LEB 200f |
| ctrlnum | (OCoLC)645820276 (DE-599)BVBBV011195316 |
| discipline | Biologie Chemie Lebensmitteltechnologie |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02236nam a2200541 cb4500</leader><controlfield tag="001">BV011195316</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">19980807 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">970212s1996 d||| |||| 10||| engod</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0841234213</subfield><subfield code="9">0-8412-3421-3</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)645820276</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV011195316</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakddb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-M49</subfield><subfield code="a">DE-83</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 513f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">BIO 180f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 200f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Biotechnology for improved foods and flavors</subfield><subfield code="b">developed from a symposium</subfield><subfield code="c">Gary R. Takeoka, ed., ...</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Washington, DC</subfield><subfield code="b">American Chemical Soc.</subfield><subfield code="c">1996</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">X, 332 S.</subfield><subfield code="b">graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">American Chemical Society: ACS symposium series</subfield><subfield code="v">637</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Geschmack</subfield><subfield code="0">(DE-588)4157026-1</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Verbesserung</subfield><subfield code="0">(DE-588)4309013-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Aroma</subfield><subfield code="0">(DE-588)4137070-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Biotechnologie</subfield><subfield code="0">(DE-588)4069491-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Gentechnologie</subfield><subfield code="0">(DE-588)4071722-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)1071861417</subfield><subfield code="a">Konferenzschrift</subfield><subfield code="y">1995</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Biotechnologie</subfield><subfield code="0">(DE-588)4069491-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Geschmack</subfield><subfield code="0">(DE-588)4157026-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Verbesserung</subfield><subfield code="0">(DE-588)4309013-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Gentechnologie</subfield><subfield code="0">(DE-588)4071722-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Aroma</subfield><subfield code="0">(DE-588)4137070-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Gentechnologie</subfield><subfield code="0">(DE-588)4071722-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Takeoka, Gary R.</subfield><subfield code="d">1954-</subfield><subfield code="e">Sonstige</subfield><subfield code="0">(DE-588)123441846</subfield><subfield code="4">oth</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">American Chemical Society: ACS symposium series</subfield><subfield code="v">637</subfield><subfield code="w">(DE-604)BV000003091</subfield><subfield code="9">637</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung TU Muenchen</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007509191&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-007509191</subfield></datafield></record></collection> |
| genre | (DE-588)1071861417 Konferenzschrift 1995 gnd-content |
| genre_facet | Konferenzschrift 1995 |
| id | DE-604.BV011195316 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:05:36Z |
| institution | BVB |
| isbn | 0841234213 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007509191 |
| oclc_num | 645820276 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-12 DE-M49 DE-BY-TUM DE-83 |
| physical | X, 332 S. graph. Darst. |
| publishDate | 1996 |
| publishDateSearch | 1996 |
| publishDateSort | 1996 |
| publisher | American Chemical Soc. |
| record_format | marc |
| series | American Chemical Society: ACS symposium series |
| series2 | American Chemical Society: ACS symposium series |
| spelling | Biotechnology for improved foods and flavors developed from a symposium Gary R. Takeoka, ed., ... Washington, DC American Chemical Soc. 1996 X, 332 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier American Chemical Society: ACS symposium series 637 Geschmack (DE-588)4157026-1 gnd rswk-swf Verbesserung (DE-588)4309013-8 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Biotechnologie (DE-588)4069491-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Gentechnologie (DE-588)4071722-7 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1995 gnd-content Biotechnologie (DE-588)4069491-4 s Lebensmittel (DE-588)4034870-2 s Geschmack (DE-588)4157026-1 s Verbesserung (DE-588)4309013-8 s DE-604 Gentechnologie (DE-588)4071722-7 s Aroma (DE-588)4137070-3 s Takeoka, Gary R. 1954- Sonstige (DE-588)123441846 oth American Chemical Society: ACS symposium series 637 (DE-604)BV000003091 637 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007509191&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Biotechnology for improved foods and flavors developed from a symposium American Chemical Society: ACS symposium series Geschmack (DE-588)4157026-1 gnd Verbesserung (DE-588)4309013-8 gnd Aroma (DE-588)4137070-3 gnd Biotechnologie (DE-588)4069491-4 gnd Lebensmittel (DE-588)4034870-2 gnd Gentechnologie (DE-588)4071722-7 gnd |
| subject_GND | (DE-588)4157026-1 (DE-588)4309013-8 (DE-588)4137070-3 (DE-588)4069491-4 (DE-588)4034870-2 (DE-588)4071722-7 (DE-588)1071861417 |
| title | Biotechnology for improved foods and flavors developed from a symposium |
| title_auth | Biotechnology for improved foods and flavors developed from a symposium |
| title_exact_search | Biotechnology for improved foods and flavors developed from a symposium |
| title_full | Biotechnology for improved foods and flavors developed from a symposium Gary R. Takeoka, ed., ... |
| title_fullStr | Biotechnology for improved foods and flavors developed from a symposium Gary R. Takeoka, ed., ... |
| title_full_unstemmed | Biotechnology for improved foods and flavors developed from a symposium Gary R. Takeoka, ed., ... |
| title_short | Biotechnology for improved foods and flavors |
| title_sort | biotechnology for improved foods and flavors developed from a symposium |
| title_sub | developed from a symposium |
| topic | Geschmack (DE-588)4157026-1 gnd Verbesserung (DE-588)4309013-8 gnd Aroma (DE-588)4137070-3 gnd Biotechnologie (DE-588)4069491-4 gnd Lebensmittel (DE-588)4034870-2 gnd Gentechnologie (DE-588)4071722-7 gnd |
| topic_facet | Geschmack Verbesserung Aroma Biotechnologie Lebensmittel Gentechnologie Konferenzschrift 1995 |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007509191&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003091 |
| work_keys_str_mv | AT takeokagaryr biotechnologyforimprovedfoodsandflavorsdevelopedfromasymposium |